蛋白质含量对搅拌型大豆酸奶质构、流变特性和微观结构的影响  

Effects of Protein Content on the Texture,Rheological Properties and Microstructure of Stirred Soy Yogurt

作　　者：张丽静 华欲飞[1] 张彩猛[1] 孔祥珍[1] 李兴飞 陈业明[1] ZHANG Lijing;HUA Yufei;ZHANG Caimeng;KONG Xiangzhen;LI Xingfei;CHEN Yeming(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2024年第24期118-124,共7页Science and Technology of Food Industry

基　　金：山东省重点研发计划项目(2022CXGC010603)。

摘　　要：植物基酸奶因其健康益处受到消费者的广泛关注。为探究蛋白质含量对搅拌型大豆酸奶的品质的影响,了解微观结构与质构、流变等宏观性质的关系。本研究首先用不同蛋白质含量(2.5%~5.0%)的基料通过发酵和平滑处理制备了搅拌型大豆酸奶,考察了搅拌型大豆酸奶的质构、流变和乳清析出率,通过激光粒度仪、激光共聚焦显微镜以及扫描电镜表征其微观结构,并分析了宏观性质与微观结构之间的关系。结果表明,搅拌型大豆酸奶的微凝胶呈现非球形,形状不规则;随着蛋白质含量的增加,微凝胶从73.88μm增加至192.50μm;微凝胶内部结构更加致密、均匀,分形维数从2.8248增大至2.8478,孔隙度从0.2858降低至0.2249。与此同时,搅拌型大豆酸奶的硬度从23.73 g提高至59.69 g,表观黏度(剪切速率为50 1/s)从253.16 MPa·s提高至1626.67 MPa·s,储能模量G'(频率为0.1 Hz)从33.16 Pa提高至551.15 Pa,乳清析出率从32.87%降低至13.64%。相关性分析显示,微凝胶尺寸和分形维数与硬度、黏度和G'等呈正相关,与乳清析出率呈负相关,孔隙度和孔隙平均直径与乳清析出率呈正相关。本研究表明,蛋白质含量是影响搅拌型大豆酸奶品质的重要因素,蛋白质通过改变酸奶微观结构影响其品质。Plant-based yogurts received widespread consumer attention due to their perceived health benefits.To investigate the effect of protein content on the quality of stirred soy yogurt and understand the relationship between microstructure and macroscopic properties such as texture and rheology,different protein content(2.5%~5.0%)bases were used in the preparation of stirred soy yogurts through fermentation and a smoothing process.The microstructure of stirred soy yogurts was characterized using laser diffraction,laser confocal microscopy and scanning electron microscopy,with subsequent analysis of the relationship between macroscopic properties and microstructure.The results showed that the microgels in stirred soy yogurt exhibited non-spherical and irregular shapes.With the increase of protein content,microgel size increased from 73.88 to 192.50μm,accompanied by denser and more homogeneous internal structures.Additionally,the fractal dimension increased from 2.8248 to 2.8478,while the lacunarity decreased from 0.2858 to 0.2249.Meanwhile,the firmness of stirred soy yogurt increased from 23.73 to 59.69 g,the apparent viscosity(at a shear rate of 501/s)increased from 253.16 to 1626.67 MPa·s,and G'(at a frequency of 0.1 Hz)increased from 33.16 to 551.15 Pa.The syneresis decreased from 32.87%to 13.64%.Correlation analysis showed that microgel size and fractal dimension were positively correlated with firmness,viscosity and G',but negatively correlated with syneresis,and the lacunarity and water hole diameter were positively correlated with syneresis.This study demonstrates that protein content significantly impacts the quality of stirred soy yogurt by altering its microstructure.

关 键 词：植物基 大豆酸奶 蛋白质含量 搅拌型酸奶 微观结构 质构 流变 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]